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–+ servings
angled shot of rocky road ice cream in round cake pan on cheese cloth with almonds, mini marshmallows, and chocolate chunks around with three scoops sitting on top

No Churn Rocky Road Chocolate Mousse Ice Cream

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Freezing Time 4 hours
Total Time: 4 hours 30 minutes
Author: Traci Crossland
Rocky Road Ice Cream just got an upgrade...this No Churn Rocky Road Chocolate Mousse Ice Cream is chocolate-y, silky smooth, and SO. GOOD. Every bite will always leave you wanting more.

Ingredients

Mousse

  • 1½ teaspoons powdered gelatin
  • ⅛ cup water
  • 2 cups heavy cream cold
  • 2 large eggs room temperature
  • 3 large egg yolks room temperature
  • 3¼ Tablespoons granulated sugar
  • 1⅓ cups dark chocolate pieces

Filling

  • 1 cup small marshmallows
  • ¾ cups whole almonds
  • ¾ cup dark chocolate chips
US Customary - Metric

Instructions

  • Dissolve gelatin in water. Set aside.
  • Beat cream to stiff peaks.
  • Refrigerate until needed.
  • In a medium heat-proof bowl, whisk together eggs, egg yolks, and sugar.
  • Place over a pot of simmering water.
  • Heat, while stirring, to 135° F.
  • Remove from heat.
  • Add gelatin.
  • Beat with an electric mixer until light and airy, about 3-4 minutes.
  • Place chocolate pieces in a microwave safe bowl.
  • Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
  • Stir into mousse.
  • Fold in whipped cream.
  • Fold in marshmallows, almonds, and chocolate chips.
  • Transfer to a freezer-safe container and freeze.

Notes

  • When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
  • If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
  • The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
  • Be careful to not over-whip your cream!
  • When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
  • Before serving, let this ice cream thaw slightly. Since it's a mousse, rather than a traditional ice cream, it can't be scooped right out of the freezer.

Nutrition

Serving: 0.5cupCalories: 613kcalCarbohydrates: 41gProtein: 12gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 183mgSodium: 94mgPotassium: 476mgFiber: 3gSugar: 27gVitamin A: 1039IUVitamin C: 1mgCalcium: 233mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.